Peri Peri Blend
Named from the Swahili for “strong pepper” (the duplication added for intensity), Peri Peri is the name given to the birds eye chilli originating in the Caribbean, developed in Africa and spread by the Portuguese to their colonial territories including those in India. Over time it has also become the name of the famous sauce used as the basis for meat dishes around the world. Despite it’s hot origins, in typical Spice Republic style we’ve gone for flavour over heat in our Peri Peri blend – you can always add some extra chilli if you really enjoy that hot chilli kick. We’ve combined the finest paprika, chilli, oregano, nigella seeds, ginger and cardamom with a little salt and garlic for a full bodied flavour that is fabulous on barbecued seafood or chicken with a little lemon.
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Peri Peri Prawns
700g green prawns, shells removed & deveined
½ t brown sugar
2 ½ tbs The Spice Republic Peri Peri blend
3 tbs olive oil
Mix Peri Peri blend with brown sugar. Pat dry prawns with paper towel & season with half the blend, refrigerate for 30mins. Heat frypan on medium heat & brush prawns with olive oil. Season prawns with rest of blend & pan fry for 2-3 mins each side.
Serve with reserved blend & fresh lemon as an appetiser or with a mixed salad of your choice for lunch or a light dinner.
Potato Smash with Peri Peri Blend
8 medium sized washed potatoes
2/3 cup cheddar cheese grated
1/3 cup parmesan cheese
1/3 cup olive oil
2t Peri Peri Blend
Pre-heat oven to 180 degrees. Prick potatoes with a fork & microwave for 8 minutes. Place on a tray lined with baking paper & smash with a fork pushing down on top of the potato. Sprinkle cheeses and the Peri Peri Blend over the potatoes then drizzle with olive oil. Cook in the oven for 25 minutes or until golden brown.